I was looking through my pantry for inspiration and there was Greek Olive Oil from Spartan Oil looking right at me. I immediately thought of making an olive oil cake. I have made these cakes before but this time I wanted to add a few things to make a truly unique cake. I started with assorted citrus, tossed in chopped rosemary and amaretto and topped it with a orange amaretto glaze. No mixer needed to assemble this gem. One mixing bowl, one whisk and basic ingredients and you have a sensational dessert!
Citrus Rosemary Olive Oil Cake
2015-04-23 12:25:36
Ingredients
- Zest of 1 orange, 1 lemon, and 1/2 lime
- 1/4 cup citrus juice (juice fruit after zesting)
- 4 eggs
- 1 cup sugar
- 1/2 olive oil
- 1 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon amaretto (1/2 teaspoon almond extract can be substituted)
- 1 tablespoon chopped fresh rosemary
- Glaze
- 1/2 cup sugar
- 2 tablespoons orange juice
- 1 tablespoon amaretto (1 teaspoon almond extract can be substituted)
Instructions
- Preheat oven to 350.
- Grease and flour a 10 inch springform pan.
- Combine flour, salt and baking powder in a small bowl. Add zest and rosemary, toss well.
- Juice the fruits to make 1/4 cup.
- In a large bowl, whisk the eggs. Add the sugar and whisk until frothy (approx. 1 minute). Add juice and whisk in. While whisking add the olive oil. Stir in the amaretto. Add the flour mixture and mix until batter is smooth. Pour into prepared pan.
- Bake 350, 40 - 50 minutes until cake tester comes out clean.
- Combine glaze ingredients and set aside while cake is baking.
- Remove from oven, let sit 10 minutes.
- Remove from pan and spoon glaze slowly over warm cake.
- Cool completely.
- This cake is better if it sits 24 hours prior to serving.
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